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Bread, Who doesn’t eat bread every once in a while? Most people do unless you have some gluten problems. What I find hard to grasp though, is why people like the Bread that is sold in the Supermarkets so much. Its is so light, so Airy, not to much taste. Eating a slice of supermarket bread doesn’t fill me up at all. Besides, did you ever had a good look at the ingredients? hmm.

In Ireland this winter, I was taught how to make Soda Bread. These days I bake my own version of this recipe about twice a week, for the obvious reasons. Hopefully after you have read this post, I have inspired you to do the same!

A little bit of Bread History

Evidence suggest that the first Breads were made over 30.000 years ago. These were not the Breads as we know today, Rather they were a flat kind of pancake, a grain-paste cooked on a flat stone above a fire, made from roasted and ground grains and water. Probably found out either by accident or by deliberately experimenting. These days we know these Breads as Tortillas or Roti sheets. Around 10,000 years ago, when wheat and barley slowly were being domesticated. Wheat-based agriculture spread from Southwest Asia to Europe, North Africa and the Indian Subcontinent. with the finding of Gist/Yeast and other edible crops. Humans slowly changed from the Traditional nomadic, Hunter/gatherer lifestyle to Farmers and settlers.

For generations, white Bread was preferred by the rich while the poor ate dark (whole grain)Bread. It was not until the late 20th century this changed in Western society. Whole grain bread became preferred due to having better nutritional value, while white bread became associated with lower-class ignorance of nutrition.

Traditional Bread-making is quite time-consuming, dough needs to be mixed with yeast and requires several cycles of kneading and resting for it to be ready for baking. Around 1961 much changed when it came to bread making. The Chorleywood Bread Process was invented in the UK. Basically it used Intense mechanical working of dough, which drastically reduced the fermentation period so that a batch of bread can be mixed, risen and baked in less than three hours. At the expense of Taste and Nutrition. This mechanized process allowed the use of inferior grain but requires the flour to be treated with different enzymes,Bleaching- Oxidizing- and Reducing agents. This technique is now widely used around the world in large factories. When Chemical additives are used rather than Gist, Yeast or Eggs, the bread is called “quick bread”

While Soda Bread as we know it today has been fine tuned by the Irish. They were not the first to use Soda as a leavening agent. It was actually the Indigenous people of America that knew about the chemistry behind the process for a long time. They used to make Potash (the ancestor of Baking soda). Potash was made by mixing wood ashes with water, which afterwards was evaporated in Iron pots. leaving behind a white residue called Potassium Carbonate. which they then used in their bread to make it rise.

Otherwise, lets us continue!

The Ingredients I use.

Just kidding! Before we continue I would like to say that this is not the Traditional recipe, I kind of modified it to my personal preferences after experimenting a bit. Some say the term “Soda Bread” is restricted only to the white traditional form. Ah well, Everything is a Remix.

Soda Bread Ingredients

Flour of choice, I like Rye flour.

Baking Soda (sodium bicarbonate)

Sour Milk

Seeds

Salt

Proportions for the Dough

Two cups of Flour equals One cup of Sour Milk

A tea spoon of Soda

A tea spoon of salt

About a hand full of seeds.

What about the Sour Milk

The day before I want to bake the Soda Bread, I get a bottle of Fresh milk from our neighbors who have a Cow. We use a Wood Fired stove to cook and to heat the house. I put one cup of milk in a pan which I leave on top of the stove over night (not directly onto the cooking pit) but on top of the thermal mass. The next morning the Milk has turned a bit sour with a layer of cream on top of it. Before I start the bread I mix the cream through the milk, now its ready to use. Of course, if you live in the City and don’t have access to fresh milk. Feel free to buy Sour milk/Buttermilk or maybe Kefir at your local shop.Why use Sour milk? Well, Sour milk contains Lactic Acids, Baking Soda reacts with these acids to make tiny bubbles of Carbon Dioxide. This causes the Dough to rise which gives it, its typical texture.

Lets get Started!

Pre-heat your oven to 190 Degrees. Put two cups of your chosen Flour in a bowl, I use quite a big cup, not the regular teacup. Add a tea spoon of Salt and Soda. then the hand full of seeds. Mix this up a little, for the Soda, Salt and seeds to evenly distributed through the flour.

Once this is done add the cup of Sour Milk, Stir with a fork or your hand. Very soon it will become a bit Doughy, Don’t over do it! It needs to stay a bit moist and a bit sticky. Then butter up an oven tray and put the dough on it. I like to add some more seeds or nuts on top of it to make it look cool. But you can also make a Cross or a Smiley or art as you seem fit. the cross also allows the dough to expand more nicely

Put it in the oven for about 40 minutes. To check if your Soda Bread is done. Poke it with a knife or similar tool, if no dough is sticking to the knife the Soda Bread is Done!

Look at dat Soda Bread. So compact, So Tasty! Omnomnom!

Optional Ingredients

An Egg

Spoon of Honey

I like the bread heavy and compact. But if you like it a bit more airy you can mix an egg through the Sour milk. Some people also like it to add a spoon of Honey to the Sour milk. This will balance out the slight sour taste the bread can have.

Or do you prefer it Vegan?

Instead of the sour milk, you could consider buying a Coconut and make Coconut milk, or make a milk from Hemp seeds. Any other nut or seed should be fine too, though Coconut is great for it already has a nice fat content that works good with the bread. The only thing you have to add manually is the acid, The acid is needed for the Reaction with the baking soda, so simply add a teaspoon of Lemon juice or Vinegar to the milk you made. let is sit for about 5 minutes before you use it instead of the Sour milk.

Try different things, at some point you will find your own preferred combination! Happy Baking!

Spring is almost here, this means that all tools which had a nice winter sleep will be used again excessively! Some of them in good state, but I bet you have some old rusted tools laying around somewhere. That for sure, was the case for us. Recently I came across This article posted by Natural Homes about Tool Restoration. It inspired me to give it a try.

That evening we threw all our rusted tools in a little tub, filled it up with White Vinegar until all tools were covered and enjoyed a lovely night full of dreams. The next morning it was time to put it to the test! I took out the first tool and started brushing it with a piece of steel wool. WOW that goes extremely well! The rust came off like a potato peeler on a potato skin!

Before and After brushing

So most of the Axe heads didn’t have a handle. One of them though still had the handle but it was broken where the Head used to be. I cut of the chipped parts as much as possible and drew the shape of the eye on the end grain, then I drew a line where the bottom of the Axe Head was supposed to end while allowing the handle to extend through about 1cm. With a chisel I slowly took away excess wood until it fitted just right but very tight.

With a handsaw I made a cut in the end grain of the handle, until about 1.5cm above the Bottom of the Axe head. From a little piece of Oak I made a wig that was just a bit longer that the cut I made in the handle, but with the same width. Placing the Axe head on a log and hitting the handle downwards With a wooden mallet I hit the Handle inside the Axe head, when it couldn’t go further I flipped the Axe and hit the handle on the log a couple of times for the Head to go down just that last little centimeter. Then I applied a little bit of wood glue to the wig and hit it in as much as possible, afterwards I cut of whatever was still extending.

And there you have your brand new Axe, as if it was just bought! Because this was the first time re-handling an Axe, I wasn’t too sure it would actually stay on there. So I gave it a test run right away! Amazingly, the head stayed on there for the duration of splitting the logs. And man! What a lovely Axe, it goes through the logs like a knife through butter, The handle holds great. Its maybe a bit short but alright. I can keep on splitting logs all day with this Axe!

Thank you Awesome Axe! you make life so much more easy!

After removing the rust and using the Axe, I noticed that after a few days the rust would come back, not to much but a slight brown layer returned. To protect the Axe head from getting rusty again you can make a mixture of Linseed an Beewax to apply to the Axe head. Just heat up a ratio of about 1 beewax to 7 linseed in a little jar and stir until its equally mixed. then rub on the the Axe head with a piece of cloth. ever since I applied the substance, the Axe head is not only blinding me in the sunlight. itțs not getting rusty anymore!

Eggpant salad, A amazing spread for bread! While I was in Roșia Montană I learned how to make this delicious and healthy smearables! I have been told that it actually originates from Turkey, though throughout the Balkans you can find a similar recipe. I myself got to know Eggplant Salad in Romania, where at first i though it was quite weird. I soon came to realize how amazing this spread actually is. Besides that, it is so extremely easy to make its hard to not like it.

What’s it you need?

Well it quite depends on the quantity you want to make. Considering it stays well for quite a few days in the fridge and once you start eating it you cant stop, lets use the following amounts.

4 Eggplants
2 Big Onions
Oil, (Olive or Sunflower)
Salt

Creation of Eggplant Salad

When you freshly harvested your eggplants from the garden, or bought them from the market you have to roast them. Roasting eggplants can be done in the oven but the most popular and delicious way is to roast them on open fire. Make some fire and lay the eggplants next to it or above it, while turning them around every few minutes. Basically you want to roast the outside of the eggplant evenly black. It doesn’t take that long, but to check whether they are done you can squeeze them a bit, they should have become soft and squishy. When they are done, take them out of the fire and let them cool down for a few minutes. Were gonna have to peel off the skin! If you’re a phoenix people and you can bear holding hot surfaces you can start right away. To peel an eggplant just pull of the crunchy black skin either by hand or with assistance of a knife. Yes its that easy!

A Lovely Fire

Nice and Roasted skin

Few minutes of cooling

Ready to be Peeled

With the peeling process done, put the eggplants in a bowl or pan, cover it with a lid and let them sit there for about a night. The next day you can finish the eggplant salad. Because you let the eggplants chill out in the bowl, all the eggplant juice gathered at the bottom. Its Very important to get rid of the juice! for the juice is quite bitter!

Now the juice is gone we can continue. Take one eggplant and hit it with a hammer! Alright, maybe not a hammer that will make the thing explode all over the place. What you do have to do is to chop it up into a nice pasty smearable thickness. It can be done with a knife, there are some blunt wooden knifes that are perfect for the job. Keep hitting the thing until you approve of the consistency. With the eggplants beaten into a spread you chop up the onion. Preferrably small perfect triangular pieces, then add them to the eggplants

The next step requires some serious attention! its time to add the oil and salt. As for quantities its hard to tell, It needs quit some oil and salt. I suggest you find out what you like best by trial and error. What is Very important though, is when you start mixing the oil with the eggplant you decide whether to stir clockwise or counter clockwise. Once you start stirring you better don’t change the direction, for it will not end well! it is key to keep stirring in the same direction! when the whole spread became equally mixed and you approve of the taste its ready for consuming!

Eggplant without juice ready to go

Chop it all!

Look at dat Eggsplantspread

You can eat the eggplant salad just like that next to some potatoes and veggies, though it usually gets served with bread and tomatoes. Thus eggplant salad can be used as the perfect breakfast, lunch, appetizer for dinner or even desert. If you have never eaten or made eggplant salad yet I highly recommend you do so! For eggplant salad will definitely improve your life!

.

Optional

Instead of oil, you could also use Mayonnaise. I’m not quite sure how to explain in words what the difference is in taste, I do know that both versions are very delicious! It is key though to make your own mayonnaise rather than using the one from the shop.

To make mayonnaise for 4 eggplants you need One boiled egg yolk and two raw egg yolk
You mix these three together until you have an even mush.
Slowly add oil while mixing, One or two spoons of Mustard and keep mixing.
You keep adding oil until you get the Mayonnaise consistency you want.
In the end all it needs is some salt.

Then when you make the eggplant salad use the mayonnaise instead of the oil. And Voila! Dont forget to keep stirring in the same direction! Some people also like to add some lemon juice.

May your new Eggplant Salad addiction begin!

Cob ovens are great! they are easy to build and maintain. The thing is they take some time to heat up before you can use them, meaning that you can’t spontaneously bake a delicious cake. There is a solution to that! Its The barrel oven! The barrel oven is a very practical and wood efficient oven to bake your delicious cake in and doesn’t require much expensive materials either. It is mostly build of brick and clay, but you do in fact need a proper barrel and some steel parts. The barrel will act as a cooking chamber, the heat generated by the fire directly below the barrel will also be stored into the ovens mass slowly releasing it afterwards. Because the fire is directly below the barrel and the air circulates around it, the oven becomes very easy to heat up (in approximately 15 min) compared to the domed cob ovens, thus saving lots of wood and waiting time. For this reason the oven is great for spontaneous cake baking!

We build one of these oven for a soon opening hostel in Cluj Napoca, Let me show you how we done it, hopefully this will help you to build your own amazing Barrel oven!

First we started with digging a hole for the foundation one by one meter wide and approximately 60cm deep. In the hole we carefully placed stones to get it level with the ground, filling the gaps with smaller stones. The top layer of stones we filled with clay to stabilize them. Meanwhile one of us started mixing a clay mixture for building the base of the oven.

digging the hole

adding the stones

fixing them in place

Clay in da mix

With the foundation done we started going up one level with stones for about 10 cm. On this layer we used clay for every single stone to be stable and properly fitted. Once that was done we placed the ash-drawer in the middle and stacked stones around it to make it even with the drawer. Two metal strips were placed on the bottom for the drawer to slide on, while on the sides we used bricks to guide it. Once the stones were even with the drawer we leveled it with clay, making a straight and even foundation for the next layers of bricks. We placed the bricks for the grating to sit perfectly above the ash-drawer and laid the outer contour of the oven.

adding a layer of stones

testing the grating

perfect!

Up next we stacked the bricks on the outside as high as the door for the fire chamber. We carefully fitted the door and started preparing for placing the bricks on the inside of the fire chamber. The bricks on the inside are placed in a 45 degree angle to help guide the heat from the fire to flow around the barrel. We used stones to support them and added clay to make it air tight. meanwhile the ash-drawer worked perfectly as a clay catcher to catch access clay and reuse it. When we finished placing the bricks in a 45 degree angle we added two more layers of brick on the outside square before we started on the arch.

Building the fire chamber

looking good!

To support the barrel we added two L shaped metal strips from front to back, then we used six metal strips bent in half circles to support the bricks for the arch. We also added one layer of mesh between the metal supports for the arch and the bricks, to make things a bit easier and so the clay could not fall between the barrel and the bricks. The chimney rests on two of the metal arches with bricks and clay keeping it in place and air tight.

Starting the arch

look at dat

its so lovely

Meanwhile, Cavedude using primitive tools to chop bricks

After finishing the arch we used the small pieces of brick the cavedude was chopping to fill up the access space between the barrel and the arch, making it air tight with clay. Then we made a sand/lime plaster to smooth out the outside of the oven, we added about 2 nice layers of lime plaster. Due to the fact that a roof will be build above the oven soon and the final color of the oven was supposed to be brown we mixed some clay with water and brushed in on the final layer to give it a nice brown finishing touche!

Back in the days I though that brewing beer was quite difficult, I have to admit I never really did research into the process, I just expected it to be a long process difficult to do at home. well, I found out this is hardly true. Its actually super easy, all you need is some patience for the beer to ferment.

Ever since I arrived at my project in Romania we have been brewing our own beer, only four ingredients are needed if you don’t count the water which are:Grains, 400 gram (we used Barley)Hops, 50 gram (locally grown)Yeast, 30 gram
and Sugar. 500 gram

First thing you have to do is soak the Barley for about 24 hours in water. afterwards bake the Barley in a pan without oil. Basically evaporating the moist by heating them. Make sure you keep steering the barley otherwise they will burn. It takes quite some time for all the moisture to completely evaporate. If you want to check whether your barley is ready just chew on one, If its soft it still contains moisture, if its hard it good to go. The color of the beer will depend on the color of the Barley mostly. Heating your Barley longer so the grain gets darker implies a darker beer.

When the Barley is done its time to fold the Barley and the Hop in some cloth and fill up your pan with water. basically you want to boil the water for about 4 hours with the Hop and Barley floating in it. We used one package of Hop. One bowl of Barley and about 15 liters of water. I suggest you experiment with your own proportions. If you are cooking on fire make sure the fire is roaring all the time and the water doesn’t stop boiling. Its important that it continuously boils for approximately 4 hours.

When the boiling is done let the batch cool to room temperature, remove the two bags of Barley and Hop, fringe the water out of them as much as you can and add the Sugar and the Yeast to the big batch o beer, make sure you chop the yeast into small pieces and steer it for a bit. Then let it sit for the night (or bout 12 hours) If everything turned out well there will be a big layer of foam on your batch o beer the next morning, this is perfect! its ready to be bottled.

We used those Grolsch bottles you can reopen, there prefect for this job! So load them up, but not completely full. just up until the neck. Then put them upside down back in the box and store them in your basement. Now the fermenting process starts and the patience is needed, wait for one week, open up one bottle and taste it, if you open it it should make a big bang like opening a wine bottle. If its not fully fermented yet or you don’t approve of the taste yet, leave it for another few days or week and taste again. After about 2 weeks you should definitely have an amazing tasting home brewed beer!

Ovens are awesome! and i’m pretty sure you would agree with me when I say there simply awesome because pizzas are awesome, home baked bread is delicious and cake is no longer a lie when you have an awesome oven to bake dem in.

still not convinced? well let me show you how easy it is to build a “rocket” oven yourself with the use of straw, clay and bricks.

You start by finding a nice spot for you new oven, make sure it is leveld you don’t want a 45º tilted oven, u can use sand to level it, if the ground aint flat enough, afterwards you’re gonna have to decide the size of your oven. in our case we made the base of the oven around 1 meter in diameter, for the dome that will be on top has a +/- thickness of 15 cm. and we want enough space to make huge pizzas. once you’re sure about your measurements start with a single layer of clay then you can start laying the bricks and Rocket system. using a clay/sand mixture for cement, fill the open space with some random dirt and rubble to give the whole structure some mass

Once you reached the proximate height for the oven floor, you can prepare the bricks to optimize the airflow under the oven floor and into the dome. all the hot air will come out of the middle of the base, the vents into the oven will be incorporated into the dome structure so the idea is that the hot air will move from the middle, to the sides. heating up the oven floor ending up in the oven dome itself. we used firebricks for this (these bricks heat up quite easily) and finished the oven floor with a single layer of steel wire and refractory cement. make sure you don’t close it up on the sides and keep space to make the hot air vents

To make the air vents we used beer cans and basically clayed around them,pointing up towards the center. this will also be the base for the dome, try to make it as sturdy as possible and make sure the oven floor and the clay for the vents has dried well enough! before you start building the dome.

To shape the dome we use a pile of sand, close the air vents with something so the sand wont be able to fall in those gaps. then shape the dome as you like. on top of the sand you should place some damp paper so the sand wont stick to the clay on the inside. this makes it easier to smooth the inside of the dome. then you can start building up the dome with your straw/clay mixture. and shape the door.

Meanwhile we filled the gaps on the outside of the base and also added a layer of sand/clay to make it more round and smooth. to speed up the drying process of the globe, you can carefully start digging away a little bit of sand on the top of the dome (only if the first layer is dry enough) and start a small fire. carefully dig out more layers of sand while you make a fire in between the digging of those layers until you have dug out all the sand. its very important to do this carefully. if you go to fast and the first layer is not strong and dry enough it could collapse. or you could just wait until the first layer has dried completely before removing any sand.

Now the globe has its shape and is completely dried you can start adding layers to isolate it and finish it. we made the brick arch first to be sure what shape the door would become, and from there it is easier to shape the final layers of the globe. the second layer you add to the globe should have straw again, for this isolates better. every layer you add should be as thick as the first layer +/- 5 cm, and completely dried before you add the next. while we were at it we also made a little door :)

So now the oven has its finished shaped. but its still only from clay right. either you need to have a roof over your oven. or you should finish it with some lime or lime/clay finish for it to be able to survive some heavy rain. we still have to do this. so a finished picture will be added sooner or later. but its really important that you do so. if you leave it unfinished and rain hits the oven. things can turn out to be bad for your awesome oven.

you might be thinking. whats the deal with this chimney brha? basically a chimney is not needed. but we like our things to be multifunctional. we build the chimney and a hot air flow “system” so we can boil some water or keep a pan heated up while we use the oven. we will make a special lid for it, for you have to be able to close the chimney because you don’t want to lose the heat in the globe. but for now this aluminum lid will do.

the hot air flow “system” is pretty simple. through the hole on top of the globe the heat is able to leave. if you put the lid on, it will be pushed down over the outside of the globe. where it will eventually will be pushed up again being able to leave the oven. basically the Mohawk has 2 shafts. 1 going down from the top of the globe and 1 going up like a U

The Dovetail joint is one of the joints I personally like the most, not only does it look beautiful. Its super strong and makes whatever your making instantly cool showing it off! Most people think dovetails are very hard to make, and although it requires some skill (for if you never used a chisel before its like driving the bike for the first time) The principle is very simple and anybody can do it with some patience and practice.

there are different types of Dovetails, the most commonly used dovetails are

Through Dovetail

Half Blind Dovetail

Blind/Secret Mitered Dovetail

So lets start with the tools needed to make a Dovetail joint, Of course there are different ways to make a dovetail joint so lets just go for the most common.

Da tools

A Saw

Some Chisels

Try Square

Mallet

Marking Gauge

Once you have all your tools gathered and your wood ready. you can start with some Dovetailing! once again I would like to note that it can be done in different ways depending on the person making them, its just a matter of opinion. So when I make Dovetails I start with the Tails first.

the angle of the tails is usually 1:6, after marking your tails Use your marking gauge to make a little cut on the waste parts (this so you can put you chisel in after sawing) afterwards you can make the first cuts with your saw, when you cut all the sides of the tails you can place a board along the shoulders to remove the waste material with your chisel and make sure you will go straight down. then just clean the tails with the chisel so they will be all smooth and ready to go into their “not yet made” sockets.

Mark the tails

Cut the Tails

Remove waste material

the next step will be to mark the sockets, the best way to do this is to place your tailboard on the pinboard, and use the already made tails as a template for your sockets, marking the angle and width on the end grain of the wood. Once you have your Sockets perfectly copied you should mark the depth of the socket which is the same as the thickness of your Tailboard. Again use your marking gauge to cut the waste parts for easy chiseling. Once done you can make the cuts with your saw, remove the waste material and smooth out the sockets. Be careful this time!! cuz everything you remove to much you cannot put back!! Rather remove less and a bit more afterwards then to much the first time. Try to make the sockets a perfect fit for your tails, Not to tight but Definitely no gaps either!

Marking Sockets

Marking Socket Depth

Cutting da Sockets

Remove Waste

Smooth out Sockets

If you are doing everything right, your tail and pin part will not fit at first, keep removing little slices of wood from your sockets untill eventually they will fit without huge gaps or to much sounds pushing them together. they can be tight, just not to tight for you will also have to add some glue when clamping them.

This say it all

Some other nice Examples of Just Right Dovetails to inspire your on your future journey to Dovetail making!

To make boards from a log you can use different machines and techniques. back in the days, most boards were cut either by hand, Bandsaw and even split by axe (still used in green woodworking) These days most of the boards you can buy are from big automated sawmills. This post ill give you an idea how boards are cut from logs in different ways, instead of writing allot about this. ill use the help of youtube for a real cinematic experience!

Lets start with one of the classic ways to get some boardsz, most small cabinetmakers like a specific part of the log or are looking for a specific flame or grain they want for their cabinet. therefor some of them saw there planks with the use of a Bandsaw right on the spot in their workshop.

Caution! lower your volume!

Skip to: 00:27

but the same principle can be used on a larger scale also. which looks something like this

And even horizontal which is done like this

Another common way these days to cut your log into boards is with the circular saw by pushing the log through the saw.

due to technologiez, this also got more fancy. machines like this do everything for you. all you have to do is put some logz in.

Luckily there are still professionals left on this planet. who don’t prefer automated machines, these dudes are so crazy. they just board dem log using a chainsaw. as if it a knife going through butter.!

Skip to: 01:23

N Me? well we have allot of boards lying around the property. most of them with bark on them. so when I need a board I just draw a straight line on one side of the board, cut it with Chainsaw then draw the with of the board I need and cut it again. simple as that!

Last Friday we started on Project Greenhouze, Friday n Saturday we worked on it here n there, we got about this far, Sunday Rain hit us again. so basically we didn’t work on da Greenhouze that day and chilled like a Baws.

The reason we started on the Greenhouze is because we have lots of Tomato seedlings in eggboxsz, so we had to finish the Greenhouze ASAP to put the Tomatoez in there,
I had in mind: at this pace we could finish the Greenhouze around Tuesday

Around Tuesday we got this far…

U might be thinking,
couldn’tyou level it a bit? everything looks twisted and crooked!
But don’t worry ya all! We Leveled it using This Device!

So Wednesday morning I add some more legs to support the weight and started on sawing some planks for the Table tops left n right, this took longer then I expected,(we also went to visit a friend of Basz da afternoon. who wasn’t home at the time…)
but I was able to finish both sides at the end of the day

Thursday I Though we would finish the Greenhouze fo sho, Me n Basz worked on the Door and the Window together to finish it Asap, Basz did not sleep so well that night, I was being really annoying and way to happy for a sleepy person. Ten$ion but good Co-Op in the end. no finished Greenhouze though

When we started on stretching the plastic we realized we did not have enough screws and most important things to get this job done fast and right!

We cleaned the place up a bit, headed to the store to buy the needed things to finish the job and went for some dinner at Obuolių sala

Friday morning we were all ready to finish da Greenhouze Project, with all the preparations set I started on stretching da plastic, It was not so difficult as I expected, later on Basz joined me with the front and back side. this time he had a had slept way better, much funzies were had. No Ten$ion.
This is da Result!

Ornament

Side

Backside Window

Door

Window mechanism

Tomato Paradise

Seedlingsz

Da Greenhouze

Next year the Greenhouze will be updated, we made the tables because we needed it asap for the tomatoez. but next year basz wants to make a Rocket mass heater inside the Greenhouze, instead of the tables we will make 2 containers (filled with clean soil to reduce weed growth) and added 2 Flue’s one in both container. this way he will be able to heath up the ground of the containers to extend the growing period in the winter

This week I have been trying to make some Dandelion Syrup, the result of the first bottle was better then expected, So i made moar, and figured it would be a worthy subject to randomblogpostaboutit

How much of da things you need is something you should find out yourself, I had a simple guideline, although I did not exactly followed it perfectly, I also tried different amounts of stuff on the first and second try. but go for something like

So on a nice sunny day, find yourself some blooming Dandelions and gather those flowers!!, you don’t need da peduncle, if you would like to check if your Dandelion is Ready for use. Make sure it looks kinda yellow, and try to give it a blow, its supposed to not fly away all over the place.

Get rid of all the remaining leaves/peduncles, some prefer to only use the yellow flower, I just took the ugly looking leaves off but kept the flower with little bit of green intact.

Get yo cooking thing ready, and bring the Dandelion water to da cookz, SLOWLY don’t start with max heath or whatever you are using, bring it till the point of cooking. Slowly! When it cooks. let it cook for a little bit, maybe a vew min.

That’s all for today, put your pan with slowly cooked Dandelion substance in yo kitchen and let it be. some say it should stay for 24 hours. I just kept it there for a night and an afternoon, so something like 12 hours I would suspect.

/\/\/\/\/\/\ZzZzZzZzZzZzZzZ/\/\/\/\/\/\

The next day you can continue with yo Syrup, find yourself a peace of cloth and a strainer, throw the Dandelion substance through the strainer/cloth combo, I think it would be best not to put anything under it so everything will fall onto the ground! :D

then with a spoon you need to push all the Aroma’z of da Dandelions with the rest of the substance. This is the most important part I would say, because if you don’t. dafuq you do it for? You need dem Aroma’z yo! Its all about da Aroma’z!!!!

So once you squeezed all the Dandelion Aroma’z into your pan, its time to give it a little bit of sweetness, of course this is most easily achieved with Sugar, Pick a Sugar you like. How much you should add is again something you should figure out yourself, I think I used around 300 Gramz, on something around 1.5 liters of water and something like 350 gramz of Dandelions. Anywayz. add yo Sugar to your Dandelion Substance, and heat it till it cooks, (without the lid) this time you need to make it more syrupy, so fire it up! Cook dat shit! Make dem Water vaporize! I didn’t time any of it. So when you think the substance is Syrupy enough, Find yourself some bottles (hopefully you cleaned them first) and add the syrup to the bottles just after you finished cooking it! let it cool for a while you will see the Substance will become a little thicker/syrupy after it cools, Perfect!

And this was my Result! Some sweet ass Bottles of: In my Opinion very well made Dandelion Syrup, These ones I will trade for Ausra her Jamz, Awwwyeahh!